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2018 Journal Article Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butterTruong, Tuyen, Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9-21. doi: 10.1016/j.jfoodeng.2018.01.012 |
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2018 Journal Article An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2-α-cyclodextrin complex powder: a preliminary studyHo, Thao M., Howes, Tony and Bhandari, Bhesh R. (2018). An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2-α-cyclodextrin complex powder: a preliminary study. Journal of Food Processing and Preservation, 42 (2) e13514, e13514. doi: 10.1111/jfpp.13514 |
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2018 Journal Article Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella) fillet based on normal and electronic sensory measurementPattarapon, Phuhongsung, Zhang, Min, Bhandari, Bhesh and Gao, Zhongxue (2018). Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella) fillet based on normal and electronic sensory measurement. Journal of Food Processing and Preservation, 42 (2) e13418, e13418. doi: 10.1111/jfpp.13418 |
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2018 Journal Article Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterolNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2018). Texture and lubrication properties of functional cream cheese: effect of β-glucan and phytosterol. Journal of Texture Studies, 49 (1), 11-22. doi: 10.1111/jtxs.12282 |
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2018 Journal Article Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powderKatekhong, Wattinee, Bhandari, Bhesh, Jittanit, Weerachet and Charoenrein, Sanguansri (2018). Effect of carbonation of fresh egg white prior to spray drying on physical and functional properties of powder. Drying Technology, 36 (10), 1224-1235. doi: 10.1080/07373937.2017.1394876 |
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2018 Journal Article Recent development in the application of alternative sterilization technologies to prepared dishes: A reviewHuang, Mengsha, Zhang, Min and Bhandari, Bhesh (2018). Recent development in the application of alternative sterilization technologies to prepared dishes: A review. Critical Reviews in Food Science and Nutrition, 59 (7), 1-9. doi: 10.1080/10408398.2017.1421140 |
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2018 Journal Article Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivarsNawaz, Malik A., Fukai, Shu, Prakash, Sangeeta and Bhandari, Bhesh (2018). Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. International Journal of Food Properties, 21 (1), 1896-1910. doi: 10.1080/10942912.2018.1503301 |
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2018 Journal Article New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: a reviewAl Faruq, Abdulla, Zhang, Min, Bhandari, Bhesh, Azam, S.M. Roknul and Khatun, Mst. Husne Ara (2018). New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: a review. Drying Technology, 37 (14), 1780-1792. doi: 10.1080/07373937.2018.1538157 |
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2018 Journal Article Micronization and nanosizing of particles for an enhanced quality of food: a reviewChen, Tong, Zhang, Min, Bhandari, Bhesh and Yang, Zaixing (2018). Micronization and nanosizing of particles for an enhanced quality of food: a review. Critical Reviews in Food Science and Nutrition, 58 (6), 993-1001. doi: 10.1080/10408398.2016.1236238 |
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2017 Journal Article Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric methodTruong, Tuyen , Palmer, Martin, Bansal, Nidhi and Bhandari, Bhesh (2017). Investigation of solubility of carbon dioxide in anhydrous milk fat by lab-scale manometric method. Food Chemistry, 237, 667-676. doi: 10.1016/j.foodchem.2017.05.141 |
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2017 Journal Article Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of MolassesWang, Yong, Truong, Tuyen, Wang, Bao, Prakash, Sangeeta and Bhandari, Bhesh (2017). Effects of Maltodextrin Powder Addition on the Rheological and Thermal Properties of Molasses. Sugar Tech, 20 (5), 1-11. doi: 10.1007/s12355-017-0570-2 |
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2017 Journal Article ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrotsXu, Jicheng, Zhang, Min, Bhandari, Bhesh and Kachele, Robert (2017). ZnO nanoparticles combined radio frequency heating: a novel method to control microorganism and improve product quality of prepared carrots. Innovative Food Science and Emerging Technologies, 44, 46-53. doi: 10.1016/j.ifset.2017.07.025 |
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2017 Journal Article Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modelingMantihal, Sylvester, Prakash, Sangeeta, Condi Godoi, Fernanda and Bhandari, Bhesh (2017). Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling. Innovative Food Science and Emerging Technologies, 44, 21-29. doi: 10.1016/j.ifset.2017.09.012 |
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2017 Journal Article Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurtNguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh and Prakash, Sangeeta (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90-104. doi: 10.1016/j.foodhyd.2017.05.035 |
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2017 Journal Article 3D printing: printing precision and application in food sectorLiu, Zhenbin, Zhang, Min, Bhandari, Bhesh and Wang, Yuchuan (2017). 3D printing: printing precision and application in food sector. Trends in Food Science and Technology, 69, 83-94. doi: 10.1016/j.tifs.2017.08.018 |
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2017 Journal Article A tribological analysis of cream cheeses manufactured with different fat contentNingtyas, Dian Widya, Bhandari, Bhesh, Bansal, Nidhi and Prakash, Sangeeta (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155-165. doi: 10.1016/j.idairyj.2017.06.005 |
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2017 Journal Article Smart NMR method of measurement of moisture content of vegetables during microwave vacuum dryingLv, Weiqiao, Zhang, Min, Bhandari, Bhesh, Li, Linlin and Wang, Yuchuan (2017). Smart NMR method of measurement of moisture content of vegetables during microwave vacuum drying. Food and Bioprocess Technology, 10 (12), 2251-2260. doi: 10.1007/s11947-017-1991-3 |
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2017 Journal Article Tribo-rheology and sensory analysis of a dairy semi-solidGodoi, Fernanda C., Bhandari, Bhesh R. and Prakash, Sangeeta (2017). Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240-250. doi: 10.1016/j.foodhyd.2017.04.011 |
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2017 Journal Article Effect of fat globule size on the churnability of dairy creamPanchal, Bhavesh R., Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2017). Effect of fat globule size on the churnability of dairy cream. Food Research International, 99 (1), 229-238. doi: 10.1016/j.foodres.2017.05.027 |
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2017 Journal Article Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric techniqueLee, Boon-Beng, Bhandari, Bhesh R. and Howes, Tony (2017). Quantification of calcium alginate gel formation during ionic cross-linking by a novel colourimetric technique. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 533, 116-124. doi: 10.1016/j.colsurfa.2017.08.033 |
